Asparagus Salad with Canadian Ricotta Fritters

Pillowy fritters of delicate Ricotta top this spring-fresh asparagus salad.
For easier peeling, choose wider stalks of asparagus. If you like, use a mixture of white, green and purple asparagus for a show-stopping burst of colour.

Method

In large nonstick skillet, heat butter and oil over medium heat; working in batches, drop Ricotta mixture into skillet, using 2 tbsp per fritter and shaping into ovals once they hit the skillet. Cook, turning carefully and adding more oil as needed, until golden and firm to the touch, about 8 minutes. Transfer to paper towel–lined plate to drain; keep warm.

Salad: While fritters are cooking, starting about 1? inches (4 cm) from stem end, use vegetable peeler to shave asparagus lengthwise into thin ribbons. Chill in bowl of ice water for 15 minutes. Drain and gently pat dry.

While asparagus is chilling, in large bowl, whisk together oil, lemon zest, lemon juice, mustard, salt, pepper and sugar. Add asparagus, walnuts, chives and parsley; toss to combine.? Top salad with fritters.

Method

Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.

While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Mini Meringues

This recipe is featured on:

These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.

Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)